To provide an acidic milk beverage reduced in aggregation and/or precipitation of milk proteins caused when the acidic milk beverage is heated and stored for a long period of time, satisfactorily providing the flavor of milk components, reduced in viscocity, and having refreshing feeling.

This acidic milk beverage comprises water-soluble hemicellulose and HM (high methoxyl) pectin at a rate of 5:3 to 1:0.